Curried Frittata
Curried Frittata



  • 2 tbsp olive oil
  • 3 onions, ½ finely chopped, 2 ½ thinly sliced
  • 1 tbsp curry paste
  • 500g halved cherry tomatoes
  • 1 chopped red chilli
  • Small pack of chopped coriander
  • 8 beaten eggs
  • 1 avocado, cubed
  • 1 lemon, juice only
  • Cook the sliced onions in the oil in a medium frying pan. When soft and golden, stir in the curry paste and fry for a minute, then add half the tomatoes and half the chilli. Cook until the tomatoes have started to break down. Heat the grill to high and add half the coriander to the eggs, and season well. Pour all over the onion mixture, then cook for 10 mins until almost set. Finish under the grill for 5 mins until golden and puffy.
  • Make a salsa by mixing the remaining chilli, tomatoes and onion with the avocado, lemon juice and remaining coriander. Serve on the side with the frittata.
25 mins
4 serving

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